In a large saucepan over medium-high heat, sauté olive oil, onions and garlic until soft, about 1 to 2 minutes. Add sausage and stir to break up. Cook until browned, about 5 minutes. Drain fat from sausage, as desired. Add chicken or vegetable broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, thyme, parsley and rosemary. Bring to a boil, then reduce heat to medium-low, cover and simmer for 20 minutes.

Meanwhile, cook lasagna noodles according to the directions on package. Add cooked pasta, spinach and heavy cream to soup. Stir until combined then remove from heat.

In a medium bowl, stir together ricotta cheese, mozzarella cheese, parmesan cheese and fresh basil. Serve soup in bowls and top with a scoop of the cheese mixture. Enjoy!